The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses
Abstract Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments...
Main Authors: | Mustapha Mbye, Huda Mohamed, Abdul Raziq, Afaf Kamal-Eldin |
---|---|
Format: | Article |
Language: | English |
Published: |
Nature Publishing Group
2021-06-01
|
Series: | Scientific Reports |
Online Access: | https://doi.org/10.1038/s41598-021-92797-6 |
Similar Items
-
Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
by: Mustapha Mbye, et al.
Published: (2021-06-01) -
Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses
by: Mustapha Mbye, et al.
Published: (2020-08-01) -
Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids
by: Bhawna Sobti, et al.
Published: (2020-01-01) -
Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks
by: Afaf Kamal-Eldin, et al.
Published: (2020-06-01) -
Camel milk and milk products
by: Andreja Brezovečki, et al.
Published: (2015-05-01)